One-Pan Fall Chicken Dinner

This hearty dish combines crispy-skinned chicken thighs with caramelized fall vegetables like butternut squash, fennel, and red onion, all cooked together in a single ovenproof skillet. The vegetables soften and develop a sweet, nutty flavor while the chicken remains juicy with crispy skin, creating a warm, rustic meal with layered flavors and textures.

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Course: Main Course

Cuisine: Comfort Food

Prep Time: 15

Cook Time: 40

Total Time: 55

Calories: 520kcal

Author: James Taylor

Servings:

Equipment

▢
Ovenproof skillet or cast-iron pan
▢
Sharp chef’s knife

Ingredients

▢ 4 pieces bone-in chicken thighs preferably skin-on
▢ 1 small butternut squash peeled and cubed
▢ 2 tablespoons olive oil for searing and roasting
▢ 2 tablespoons maple syrup for glazing and caramelization
▢ 1 tablespoon fresh sage chopped
▢ 1 teaspoon fresh thyme chopped
▢ to taste salt and pepper

Instructions

Preheat your oven to 200°C (400°F). Prepare all your ingredients: peel and cube the butternut squash, thinly slice the fennel bulb and red onion, and chop the sage and thyme. Pat the chicken thighs dry with paper towels and generously season with salt, pepper, and a little smoked paprika if you like.
Heat your ovenproof skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced fennel, red onion, and butternut squash. Toss everything around to coat the vegetables in the rendered chicken fat and cook for about 8 minutes, stirring occasionally, until they start to soften and develop some caramel color.
Push the vegetables to the sides of the pan and return the chicken to the center, skin-side up. Scatter chopped sage and thyme over everything, then drizzle the maple syrup evenly over the vegetables and chicken. This will help everything caramelize beautifully.
Transfer the skillet to the preheated oven and roast for 20-25 minutes. Keep an eye on the chicken; it’s done when the internal temperature hits 75°C (165°F) or the juices run clear. The vegetables should be tender and slightly caramelized.
Remove the skillet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy. Serve straight from the pan, garnished with extra herbs if desired.

Notes

For extra crunch, broil the chicken skin for 2 minutes at the end to enhance crispiness. Feel free to swap vegetables based on availability, like sweet potatoes or carrots for variation.

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